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Impact of par-baking and packaging on the microbial quality of par-baked wheat and sourdough bread

Els Debonne UGent, Filip Van Bockstaele UGent, Manon Van Driessche, Ingrid De Leyn UGent, Mia Eeckhout UGent and Frank Devlieghere UGent (2018) FOOD CONTROL. 91. p.12-19
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
Microbiological quality, Par-baking, Sourdough, Bread, Moulds and yeasts, Modified atmosphere packaging, Shelf life, Par-baked bread
journal title
FOOD CONTROL
Food Control
volume
91
pages
12 - 19
ISSN
0956-7135
DOI
10.1016/j.foodcont.2018.03.033
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
8557179
handle
http://hdl.handle.net/1854/LU-8557179
date created
2018-03-24 07:17:37
date last changed
2018-05-18 12:42:38
@article{8557179,
  author       = {Debonne, Els and Van Bockstaele, Filip and Van Driessche, Manon and De Leyn, Ingrid and Eeckhout, Mia and Devlieghere, Frank},
  issn         = {0956-7135},
  journal      = {FOOD CONTROL},
  keyword      = {Microbiological quality,Par-baking,Sourdough,Bread,Moulds and yeasts,Modified atmosphere packaging,Shelf life,Par-baked bread},
  language     = {eng},
  pages        = {12--19},
  title        = {Impact of par-baking and packaging on the microbial quality of par-baked wheat and sourdough bread},
  url          = {http://dx.doi.org/10.1016/j.foodcont.2018.03.033},
  volume       = {91},
  year         = {2018},
}

Chicago
Debonne, Els, Filip Van Bockstaele, Manon Van Driessche, Ingrid De Leyn, Mia Eeckhout, and Frank Devlieghere. 2018. “Impact of Par-baking and Packaging on the Microbial Quality of Par-baked Wheat and Sourdough Bread.” Food Control 91: 12–19.
APA
Debonne, E., Van Bockstaele, F., Van Driessche, M., De Leyn, I., Eeckhout, M., & Devlieghere, F. (2018). Impact of par-baking and packaging on the microbial quality of par-baked wheat and sourdough bread. FOOD CONTROL, 91, 12–19.
Vancouver
1.
Debonne E, Van Bockstaele F, Van Driessche M, De Leyn I, Eeckhout M, Devlieghere F. Impact of par-baking and packaging on the microbial quality of par-baked wheat and sourdough bread. FOOD CONTROL. 2018;91:12–9.
MLA
Debonne, Els, Filip Van Bockstaele, Manon Van Driessche, et al. “Impact of Par-baking and Packaging on the Microbial Quality of Par-baked Wheat and Sourdough Bread.” FOOD CONTROL 91 (2018): 12–19. Print.